140g flour 12,5ml baking powder 1,2ml salt a pinch of smoked paprika 100g mature cheddar cheese, grated 250ml milk 1 egg
Preheat your oven to 200℃ and spray a 12-hole muffin tin with cooking spray. Sift the flour, baking powder, salt and paprika into a mixing bowl. Add the grated cheddar and mix through. Add the milk and egg to a jug and whisk together. Add the milk mixture to the flour mixture and mix together to form a batter. Spoon the batter into the muffin tin and bake for 15 minutes. Serve warm or at room temperature.
30ml olive oil 30ml rosemary 15ml thyme 1 lemon, zest finely grated 5ml salt 1 kg chicken breast, skin and bone removed 190ml panko breadcrumbs 80ml parmesan cheese, finely grated
Warm dressing: 125ml olive oil 60ml butter 3 cloves of garlic, minced 60ml lemon juice 30ml parsley, chopped 2,5ml salt
wooden skewers
Pour the olive oil into a large bowl and add the rosemary, thyme, lemon zest and salt and stir through. Cut the chicken breasts into large chunks (about 4 pieces of chicken should go on to one skewer). Add the chicken pieces to the bowl and mix through with your hands so that all the chicken get coated. Sprinkle the breadcrumbs and parmesan over and mix again. Skewer about 4 pieces of chicken on to a skewer. Place a heavy-bottom pan on medium-high heat and wait for it to warm up. Grill 4 – 5 skewers at a time for 4 minutes, flip them over and cook for another 4 minutes. Keep the cooked chicken warm.
For the warm dressing: Add the olive oil, butter, garlic, lemon juice, parsley and salt to a small saucepan. Place on the heat and simmer the sauce, stirring every now and then for 3-4 minutes. Remove from the heat. Place the chicken on a serving platter and drizzle over the warm sauce to serve.
250m vegetable oil 15 cloves of garlic, peeled 1 bay leaf a few sprigs of rosemary a few sprigs of thyme 2 egg yolks 5ml English mustard juice of half a lemon 5ml salt
Pour the vegetable oil into a small saucepan and place over medium heat. Add the garlic, bay leaf, rosemary and thyme and wait for the oil to start simmering. Turn the heat down so that you have the lowest simmer possible. Simmer for 40 minutes, remove from the heat and set aside for 20 minutes. Remove the garlic cloves and strain the oil. Set the oil aside to cool completely. Place the garlic on a chopping board and cream it by pushing the flat side of the blade of a utility knife onto it. Lift the blade, push down and drag. Repeat until you have no lumps and the garlic is smooth. Add the egg yolks, mustard, lemon juice, salt and garlic to a small bowl. Blitz together with a stick blender. Drizzle the cold oil into the bowl with the stick blender running. Keep drizzling and blitzing until all the oil has been added and you have a thick mayonnaise. Spoon the mayo into a pretty bowl and serve with potato chips or wedges.
Preheat your oven to 180℃ and line a cupcake baking tin with paper cups. Add the vegetable oil, eggs, buttermilk and vanilla to the bowl of a stand mixer fitted with the paddle attachment and mix to combine. Add the sugar and mix at high speed for 2 minutes. Turn the mixer to a low speed and add the cocoa powder and coffee. Add the flour, baking powder, bicarbonate of soda and salt to a separate bowl and stir to mix. Turn the mixer to a low speed and add spoonfuls of the flour mixture, waiting for it to be incorporated before adding more. Spoon the batter in the paper cups, filling each three-quarter-full. Bake the cupcakes for 22 minutes or until a toothpick inserted into the centre of one, comes out clean. Cool on a cooling rack.
For the frosting: Add the butter, vanilla and coffee granules to the bowl of a stand mixer fitted with the paddle attachment and mix on high speed. Add the sifted icing sugar in three batches and then drizzle in the milk. Mix at high speed for 2 minutes. Spoon the frosting into a piping bag and pipe on to the cupcakes.
Preheat your oven to 190℃ and spray a deep pie dish (or a loose-bottom cake tin) with cooking spray. Line the pie dish with the pastry. The sides should come up 4cm. Pour the olive oil into a saucepan set over medium-high heat and add the onions. Cook until soft, remove from the saucepan and set aside to cool. Add the eggs, milk, cream, salt and onion seeds to a large jug and whisk together. Add the grated cheddar to the cooled onions and mix through. Spoon the onion mixture into the pastry lined baking tin. Pour the egg mixture over and bake for one hour. Serve the pie warm with a salad on the side.
250g cream cheese, room temperature 90g butter, room temperature 120g flour 5 eggs, separated 125ml milk, room temperature 60ml passionfruit pulp 110g caster sugar icing sugar, to dust
Preheat your oven to 140℃ and line a 22cm cake tin with baking paper. If you are using a loose-bottom tin you have to wrap the bottom and sides with tin foil to waterproof it. Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Cream together on a high speed and scrape down in between mixing. Add the flour and mix on low speed until combined. Add the egg yolks and mix again. Drizzle in the milk with the mixer running. Now do the same with the passionfruit pulp. Set the mixture aside. Add the egg whites to a large bowl and whisk to soft peaks. Add the caster sugar a spoonful at a time until all is incorporated. Now for the whites into the batter in three batches, with a spatula. Spoon the batter into the prepared cake tin and place it in a roasting tin. Pour very hot water into the roasting tin so that it comes 2-3 cm up the sides. Place in the oven and bake for 90 minutes. Turn off the oven , open the oven door and stand the cake in the oven for 15 minutes. Remove the cake from the roasting tin and cool on a cooling rack until warm. Remove the cheesecake from the tin by inverting it on to a plate. Remove the baking paper and invert back onto a serving plate. Leave the cake to cool completely. Dust the cake with icing sugar and slice to serve.
200g chorizo sausage 30ml olive oil 1 onion, chopped 2 cloves garlic, minced 1 x 400g tin of whole cherry tomato 10ml sugar 5ml salt 400g orzo pasta 400ml vegetable stock a handful of basil leaves, chopped parmesan cheese
Place a large pan on medium-high heat and add the olive oil and onion to it. Fry the onion until just soft. Add the garlic and stir-fry for one minute. Add the tomatoes, sugar, salt and a few grindings of black pepper. Cook for 5 minutes or so, stirring every now and then. Add the orzo and stir through. Pour in the vegetable stock and cook for about 10 minutes. The liquid has to reduce and the orzo should be tender when you taste it. Scatter over three quarters of the basil and turn off the heat. Stir through and serve with grated parmesan cheese and the rest of the basil scattered over.
one head of broccoli 60ml olive oil 60ml dried breadcrumbs 150ml finely grated parmesan/ementhal cheese 5ml garlic powder 2,5ml salt
Preheat your oven to 220℃ and line a baking sheet with baking paper. Break/cut the broccoli into florets and add it to a bowl. Drizzle over the olive oil and toss with your hands to coat the broccoli. Sprinkle over the breadcrumbs, half the parmesan, garlic powder, salt and a few grindings of black pepper. Mix together, rubbing slightly in order to make the flavourings stick to the broccoli. Spread the florets in an even layer on the baking sheet, sprinkle over the rest of the parmesan and roast in the oven for 15 minutes. Stir and flip the florets and bake another 10 minutes. Serve immediately.
4 beets, cooked, peeled and cubed 30ml olive oil 30ml balsamic vinegar 1 small red onion, cut into thin slices a pinch of salt 30ml chopped chives a handful of walnut halves 50g feta cheese
Add the cubed beetroot, olive oil, balsamic, red onion and pinch of salt to a bowl and mix together. Spoon onto a serving platter and scatter over the chives and walnuts. Top the salad by crumbing the feta over.
30ml olive oil 30g butter 4 cloves of garlic, minced 3 x 400g cans of cannellini beans 500ml vegetable stock 5ml finely chopped rosemary 5ml finely chopped thyme leaves sourdough croutons to serve
Place a saucepan on medium-high heat, add the olive oil and butter and wait for the pan to heat up. Add the garlic and stir-fry for 1 minute. Drain 2 of the cans of beans and add the beans to the saucepan. Pour the third can of beans, liquid and all, into a liquidiser and blitz until smooth. Add to the saucepan. Pour in the stock and add the rosemary and thyme. Grind over some black pepper and stir together. Bring the soup to a boil, turn the heat down and simmer for 20 minutes, stirring every now and then. Taste the soup and adjust the seasoning with salt and pepper. Serve piping hot with freshly made croutons.
My Whisk and I 